Greek BBQ Pork Salad

Serves: 4

Cooking Time: 20 minutes


Quantity Ingredient
4 Mt Mercer Pork Medallions, thick cut
2 tblsp Olive oil
2 tblsp Greek seasoning
2 tblsp Parsley
1 clove Garlic, crushed
100 g Feta cheese
½ cup Parsley leaves, finely chopped
1 Ripe tomato, seeded and diced
50 g Kalamata olives, pitted
1 small Cucumber, seeded and chopped
2 tblsp Lemon juice
  Salt and Pepper to taste
200 g Haloumi cheese, sliced
To serve Warm pita bread
  Yoghurt Dip

Method: Pre-heat griddle pan or BBQ

  1. In a small bowl blend together the olive oil, Greek seasoning, parsley and garlic to a smooth paste. Spread the paste over the pork medallions and allow to marinate for up to 4 hours refrigerated.

  2. BBQ pork medallions on a medium heat 4-5 minutes each side and allow to rest in a warm place 3-4 minutes.

  3. Combine the crumbled feta, parsley leaves, tomato, olives and cucumber in a small bowl with the lemon juice and salt and pepper.

  4. Heat a small non- stick pan over a low heat and spray with a little oil, pan fry Haloumi cheese until golden on each side, drain on absorbent paper.

  5. Serve pork medallion in the centre of an individual serving plate, top with feta salad, arrange Haloumi cheese beside the pork and garnish with warm pita bread and yoghurt dipping sauce.
Notes: this dish can also be made using pork scotch steak or sliced pork fillet.